Manji Inoue Kiln, 3rd generation

Silverware in Japan has a long history, and the names of silver tableware and drinking vessels are found in the Engishiki (Engi Shiki). In Japan, where numerous mines including Iwami Ginzan Silver Mine existed, silver is said to date back to before that time, indicating that silver has been a valuable material since ancient times. In addition, highly finished silver products have been preserved in the Imperial Treasure presented to Horyuji Temple. In the Edo period (1603-1867), silverware craftsmen called "shiroganeshi" (silversmiths) and decorative craftsmen called "kinkoshi" (goldsmiths) appeared and produced a wide variety of works. It is said that silverware and silver tools were widely popular among the townspeople at that time. Tokyo silverware is characterized by the elegant luster unique to silver and the chic, Edo style. Most of the process is done painstakingly by hand, and craftsmen use a variety of techniques to create unique pieces. In addition, silver reacts chemically with sulfuric gas in the air, causing it to gradually lose its luster, known as the sulfurization phenomenon. This phenomenon can be used to create an antique-like atmosphere with a finishing technique called Furubi, and the variety of textures that can be enjoyed is one of the charms of silver products. The best of craftsmanship is used to create these pieces, which have a deep-rooted popularity and are used as gifts and souvenirs as well as daily necessities.

I have been cooking since I was 18 years old. I trained under ""Iron Chef"" Chen Jian-ichi for 7 years. I started my own business at the age of 25, and have been working as an event chef and traveling chef for 10 years, opening food events and festivals held by local governments, and opening food stalls using PR ingredients sponsored by JA Niigata. I have more than 100 requests for business trip cooking per year. Currently, I am operating a Chinese restaurant in Ginza 8-chome as a Chinese kappo (Chinese-style restaurant) and continuing my activities as a traveling chef.

When I was six years old, I became fascinated by Salome and began to dream of becoming a mystical dancer who could induce kings of the world into a hypnotic state. I was fascinated by the bewitching and mysterious beauty of Tamasaburo Bando, a Kabuki actor and living national treasure of onnagata (female impersonator), and I aspired to master the "ultimate beauty of Japanese women" through Japanese dance, which I have done all over the world.